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Sharing is caring! Today, I bring you a delicious, vegetarian, quick, and easy recipe—yes, all of that! Last week, I had to cater for 12 people at a beautiful house on Jumeirah Island, and as part of the menu, I made these gorgeous Goat Cheese and Spinach Stuffed Mushrooms. They turned out spectacular, so I decided to take a photo and share the recipe on the blog. I’d love for you to try it because...
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Hollow out the mushrooms using a spoon and set aside.
Finely chop the mushroom stems along with the onions into a fine dice (brunoise). Sauté them in butter, then add the finely chopped spinach. Cook for 5 minutes and remove from heat.
Add the goat cheese to the mixture and season with salt and pepper. Let the mixture cool.
Fill the hollowed-out mushrooms with the prepared mixture and place them on a baking sheet with a drizzle of olive oil.
Bake for 5 minutes in a preheated oven at 180–200°C (350–390°F).
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Do not overcook the mushrooms in the oven to ensure they stay nice and crispy.
You can substitute button mushrooms with shiitakes or portobellos for a different flavor profile.
Let the filling cool before stuffing the mushrooms to make it easier to handle.
Can I use a different type of cheese?
Yes, you can substitute goat cheese with cream cheese or feta for a different flavor.
How do I prevent the mushrooms from becoming soggy?
Avoid overcooking the mushrooms and ensure you drizzle only a small amount of olive oil before baking.
Can I prepare this recipe in advance?
Yes, you can prepare the filling and stuff the mushrooms ahead of time. Store them in the refrigerator and bake just before serving.
What can I serve these stuffed mushrooms with?
These mushrooms pair well as a side dish with red meats or can be served as an appetizer.
Can I make this recipe vegan?
Yes, you can replace the butter with vegan butter and the goat cheese with a plant-based cheese alternative.
